Sweet Pepper Recipes
'Carmen' is a sweet frying pepper.
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Purple sweet peppers
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Green Pepper
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About Peppers
Sweet peppers are usually available from late July through September. Sweet peppers come in many shapes, sizes and colors. The standard bell pepper is green and blocky in the early season and ripens to a sweeter red, yellow or orange as the season continues. We also grow purple peppers that ripen to red. Don't assume all long peppers are hot. Carmen is a good example of a variety that is long and triangular but is sweet and great for frying or eating in salads. Peppers can be used fresh in salads, salsa and for snacking. They are also great roasted, grilled, sauteed and fried. Fried peppers and onions go great with just about everything. Use peppers fresh. I usually just keep them in a basket on the counter but they will go rubbery fast if not a plastic bag.
Stuffed Peppers
1 pound hamburger
1 medium onion, diced
2-4 garlic cloves, minced
2 Tbs olive oil
3 large sweet peppers, halved and seeded
1/3 C panko or breadcrumbs
1 egg, beaten
2 Tbs chopped fresh parsley
2 C Tomato sauce
2 C shredded mozzarella cheese
Preheat oven to 375. Saute onion and garlic in oil, until golden. Add hamburger and fry until evenly cooked. Allow to cool. Mix with panko, egg and parsley. Stuff peppers with beef mixture. Top with tomato sauce and cheese. Bake at 375 for 15 minutes, lower temperature to 350 and bake for 20 minutes. Serve hot.
Two-Tone Zucchini and Pepper Salad 3 med. zucchini (about 1 lb.), trimmed
3 med. yellow squash (about 1 lb.), trimmed
6 T. olive oil
1 T. sherry vinegar
Juice of 1 lemon (or more)
2 large garlic cloves
1 med. red bell pepper (cored, seeded, and sliced)
1 med. yellow bell pepper (cored, seeded, and sliced)
1/3 C. julienned fresh basil
1/4 C. minced fresh parsley (I also use dill)
Salt and pepper to taste
Cut zucchini and squash in half lengthwise and crosswise into 1/4" slices. Bring water to a boil in a veggie steamer; add zucchini and squash. Steam covered for 3 minutes or until barely tender. Remove from steamer and set aside. Combine oil, vinegar, lemon juice, and garlic in serving bowl and blend. And zucchini, squash, both peppers, and herbs; toss gently. Season with salt and pepper. Cover and chill for 1-2 hours. Thirty minutes before serving, bring salad back to room temperature. Adjust seasoning. Can be served with a meal or as an appetizer with sliced prosciutto or hard salami. Enjoy!
Sweet peppers are usually available from late July through September. Sweet peppers come in many shapes, sizes and colors. The standard bell pepper is green and blocky in the early season and ripens to a sweeter red, yellow or orange as the season continues. We also grow purple peppers that ripen to red. Don't assume all long peppers are hot. Carmen is a good example of a variety that is long and triangular but is sweet and great for frying or eating in salads. Peppers can be used fresh in salads, salsa and for snacking. They are also great roasted, grilled, sauteed and fried. Fried peppers and onions go great with just about everything. Use peppers fresh. I usually just keep them in a basket on the counter but they will go rubbery fast if not a plastic bag.
Stuffed Peppers
1 pound hamburger
1 medium onion, diced
2-4 garlic cloves, minced
2 Tbs olive oil
3 large sweet peppers, halved and seeded
1/3 C panko or breadcrumbs
1 egg, beaten
2 Tbs chopped fresh parsley
2 C Tomato sauce
2 C shredded mozzarella cheese
Preheat oven to 375. Saute onion and garlic in oil, until golden. Add hamburger and fry until evenly cooked. Allow to cool. Mix with panko, egg and parsley. Stuff peppers with beef mixture. Top with tomato sauce and cheese. Bake at 375 for 15 minutes, lower temperature to 350 and bake for 20 minutes. Serve hot.
Two-Tone Zucchini and Pepper Salad 3 med. zucchini (about 1 lb.), trimmed
3 med. yellow squash (about 1 lb.), trimmed
6 T. olive oil
1 T. sherry vinegar
Juice of 1 lemon (or more)
2 large garlic cloves
1 med. red bell pepper (cored, seeded, and sliced)
1 med. yellow bell pepper (cored, seeded, and sliced)
1/3 C. julienned fresh basil
1/4 C. minced fresh parsley (I also use dill)
Salt and pepper to taste
Cut zucchini and squash in half lengthwise and crosswise into 1/4" slices. Bring water to a boil in a veggie steamer; add zucchini and squash. Steam covered for 3 minutes or until barely tender. Remove from steamer and set aside. Combine oil, vinegar, lemon juice, and garlic in serving bowl and blend. And zucchini, squash, both peppers, and herbs; toss gently. Season with salt and pepper. Cover and chill for 1-2 hours. Thirty minutes before serving, bring salad back to room temperature. Adjust seasoning. Can be served with a meal or as an appetizer with sliced prosciutto or hard salami. Enjoy!